Name: Ultimate White Chocolate Raspberry Bundt Cake
Brand: borrowedbites.com
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Ultimate White Chocolate Raspberry Bundt Cake

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×Published: · Modified: by · This post may contain affiliate links. For more information, see our privacy policy.Jump to RecipeThis Ultimate White Chocolate Raspberry Bundt Cake is a made-from-scratch nod to the Nothing Bundt Cakes’ famous flavor combination. It is a decadent white chocolate batter swirled with homemade raspberry filling and topped with a white chocolate ganache frosting. Included are all the tips and tricks to make sure your cake comes out beautiful and stays ultra moist!Skip to:One of Nothing Bundt Cakes most famous flavor combinations is their white chocolate raspberry cake. If you are partial to this flavor profile try our Baked White Chocolate Raspberry Cheesecake in an oreo crust. Love at first bite!&nbsp;Fair warning - this is an image heavy post. But I want you to be super successful, so I’ve included pictures of each step along the way. I’ve also included lots of tips and tricks throughout so that your bundt cake will turn out perfectly every time!&nbsp;My family used to serve this white chocolate raspberry bundt cake (but with a homemade raspberry swirl) from BakedinAZ. It's a good cake, but it's a small cake. In my opinion, bundt cakes are best when they are tall and full looking. So I set out to make a from-scratch version of a raspberry-filled white chocolate bundt cake that is full-sized.Our final cake was inspired by the white chocolate raspberry bundt cake at Nothing Bundt Cakes, the cake above, and this bundt cake.If you prefer a cream cheese frosting instead of the white chocolate frosting, try the lightened cream cheese frosting on this Hummingbird Carrot Bundt Cake. It’s absolutely delicious!A full list of the ingredients is in the recipe card below, but here are a few noteworthy tips.Butter: Salted butter that has been softened is best. Butter is perfectly soft when you can gently press it and it leaves the impression of your finger, but it doesn’t smash. If your finger goes right through it the butter is too soft. White chocolate chips: Either Nestle or Ghirardelli white chocolate chips work well in this cake.Buttermilk: Either full-fat or low-fat will work. Just be sure to have the buttermilk at room temperature. It really does affect the texture of the cake.Raspberries: Fresh or frozen produce a delicious homemade raspberry pie filling.Cream: Cream is the best option for the white chocolate frosting. If all you have is half-n-half it might not take as much to get the frosting to the correct consistency.Combine the ingredients in a saucepan.&nbsp;Boil on the stove until it is very thick (5-6 minutes).&nbsp;Pour it through a mesh strainer to remove any lumps and seeds.&nbsp;The resulting sauce should be smooth, glossy, and thick. Set aside half a cup for serving time.Before making the batter, be sure the white chocolate is melted and slightly cooled and that the dairy products are at room temperature.Start by beating the butter and sugar until nice and fluffy in a stand mixer (affiliate) with a paddle attachment or with a hand mixer (affiliate) in a large mixing bowl. This takes about 2 minutes.&nbsp;Add in the eggs one at a time, beating for 1 minute after each addition. The batter will be quite fluffy at this point.Add in the melted white chocolate and mix on low until thoroughly combined.&nbsp;In a small bowl mix together the flour, powder, soda, and salt. Whisk thoroughly. Then mix together the buttermilk and vanilla extract.Incorporate in the flour mixture and buttermilk by thirds. Incorporating by thirds means that you divide the dry ingredients into thirds and the liquid ingredients in half. Then you add them into the batter like this:One third of the dry ingredients. Mix well. (see picture A below)One half of the liquid ingredients. Mix well. (see picture B below)One third of the dry ingredients. Mix well.One half of the liquid ingredients. Mix well. One third of the dry ingredients. Mix well.The key to getting the raspberry filling incorporated without exploding out the sides took quite a bit of trial and error. Carefully follow these directions for the best results. It will result in raspberry flavor throughout.Place half the batter in a well-greased bundt pan. Using the back of a spoon create a well in the center of the batter all the way around the pan. Fill with&nbsp;half a cup of filling.Use a toothpick or long skewer to swirl the filling throughout the cake batter. Be careful to get it close to the edges but not all the way to the edge.&nbsp;Carefully place large dollops of remaining batter on the top of the swirled batter. Gently press with a spoon to make sure the second layer of batter goes all the way from the inside edge to the outside edge. Create another well and fill with half a cup of sauce.Swirl again, keeping in mind the same points as before.Baking a bundt cake is super easy. In order to make sure that the bundt cake doesn’t stick, here are a few tips on the best way to grease a bundt cake pan (affiliate).First, make sure that you liberally grease and flour every inch of the pan, paying special attention to the grooves. The main reason that a bundt cake sticks to the pan is not enough baking spray. I have had good success with both Pam Baking and Baker’s Joy. If you don’t have baking spray (which is my preferred method), you may use softened butter, shortening, or oil and then sift a couple tablespoons of flour over the top. Dump out the excess four and your cake pan should have a well prepared bundt pan.Do not allow the cake batter to sit in the pan for more than a couple minutes before placing it in the oven. It is best to put the cake batter in the pan just before baking.Bake at 350º for 50-60 minutes.Once the cake is finished baking, allow it to cool for 20 minutes before flipping it out. In other bundt cake recipes we advise allowing them to cool for 10 minutes, but because this cake is a little heavier it benefits from an extra 10 minutes in the pan to prevent it from falling. Invert cake onto wire cooling rack (affiliate). The outside will be golden brown.This frosting is a hybrid of a ganache and a frosting. It’s not as thick as buttercream or cream cheese frosting but not as thin as a white chocolate glaze or ganache. It holds its shape which makes it the perfect choice for decorating a bundt cake.&nbsp;In a glass measuring bowl melt the white chocolate chips in the microwave in 30 second increments, stirring thoroughly after each time, until they are completely melted.&nbsp;Mix in powdered sugar and vanilla until well combined.&nbsp;Add in 6-7 tablespoons of cream until the frosting reaches the correct consistency. If it is looking lumpy, beat on high for 1 minute until it smooths out.&nbsp;To test the frosting take a spoonful and drizzle it off the end of the spoon onto itself in the bowl. It should take about 2-3 seconds for the “drizzle” to melt back into the frosting.Wait until the cake is completely cool before attempting to frost it.There are many ways to decorate a bundt cake. For the simplest approach, pour the white chocolate frosting into the center (not the hole in the middle) of the bundt cake so that it falls down either side.To take it to the next level, which would be perfect for a wedding cake, bridal shower, baby shower or any elegant party, there is one additional step.&nbsp;Place some of the frosting in a heavy duty zip top bag. Press all the frosting into one corner. Then cut a small hole off the bottom corner. You want it to be delicate. Too big of a hole will produce a line that won’t look right. Start small, you can always cut more.&nbsp;Starting on the inside of the cake, drizzle the white chocolate frosting over half the cake. Don’t go all the way across the whole cake. Once you have the look you are going for, sprinkle with small edible pearl decorations (affiliate).Pro-tip: If you need this to look great and have an extra minute, turn an empty bundt cake pan over and practice on it until you get it the way you like it.Serve on a pretty cake serving plate for an extra special presentation.Of all desserts, bundt cakes are naturally great for serving crowds at special occasions. This Ultimate White Chocolate Bundt Cake is no different! I find that they typically serve 15-16 comfortably, especially when you add a small scoop of ice cream on top. If you are serving this at a party, I highly suggest making it ahead and freezing (see instructions below).What does incorporating by thirds mean? Incorporating by thirds means that you divide the dry ingredients into three parts and the liquid ingredients into half. Then you add them into the batter like this:1. One third of the dry ingredients. Mix well. (see picture A above)2. One half of the liquid ingredients. Mix well. (see picture B above)3. One third of the dry ingredients. Mix well.(picture A)4. One half of the liquid ingredients. Mix well. (picture B)5. One third of the dry ingredients. Mix well. (picture A) Can bundt cakes be frozen? Bundt cakes are great when made ahead and frozen. First decorate the cake completely, then freeze unwrapped on a baking sheet. Once it is frozen solid, wrap tightly with plastic wrap and then a layer of foil. Freeze for up to 6 months.&nbsp;To serve, remove from the freezer and unwrap completely. Allow to thaw on the countertop for several hours before serving. How to keep bundt cakes moist? To make bundt cakes as moist as possible, cool completely, then place in an airtight cake keeper like this one and store overnight. Can I use a cream cheese frosting instead? The lightened cream cheese frosting on this carrot cake bundt is perfect. It won’t decorate the same way as the white chocolate frosting, but it will be scrumptious.If you try this recipe, please leave a comment and star rating to let us know how it is!&nbsp;We’d also love to connect with you on&nbsp;Facebook,&nbsp;Instagram, or&nbsp;Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!from votesPrintPinRateClick here to add your own private notes. They will only be visible to you. If you clear your browser's cache, they will be lost.All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.I made this recipe and it was absolutely delicious! If you have the patience you can get a cup to 1.25 out of straining the raspberries. I did try some seedless raspberry jam, it works you just have to stir it a bit in the jar so it isn't lumpy, it doesn't sink anymore than the homemade raspberry mixture. Only rude surprise was, melting the white chocolate in the microwave, it uh caught fire! Whoops! Tip: add some heavy cream to encourage melting.. Was there a certain brand of white chips you used? I used Ghirardelli. Overall a fantastic recipe! My husband gobbled it up!ReplyThe directions are very detailed and the pictures were helpful. Despite following the directions exactly, the cake broke on me. I make bundt cakes regularly and grease/flour the pan generously. It did not get stuck in the pan, it broke and the filling sunk to the bottom. A total disappointment given the time I took to look at the pictures each step while following the directions. I will not be making this recipe again.ReplyPlease for the love of God DO NOT use baking spray! Bottom of cake got stuck and my whole cake was ruined. I redid the recipe but buttered and floured the pan, it was delicious!ReplyI am wanting to try this recipe and I was wondering if raspberry jam could be used in place of the raspberry filling in the recipe?ReplyGood afternoon! I’m prepping everything to make this cake after dinner tonight (to eat at church this weekend). The raspberry filling is having a VERY hard time straining. It’s almost too thick I think, and it’s been cooling for about an hour. Any tips?ReplyI have made this twice. Both times the raspberry filling has completely sunk to the bottom. The cake still tastes great, just disappointed when cut and see all the filling at the top just barely covered with about 1/4" of cake.ReplyMade this today for my family. What a hit.Instructions are laid out beautifullyDefinitely a household favourite from now onSandra caetanoReplyHi, step one says to add water to raspberries but there is no water in the ingredients. How much water do you add? Also, when you layer batter, it says put half batter in but then it suggests you do 2 separate layers of raspberry filling. Can you clarify how much batter you put in at each step? If you use half the batter, do you END with the raspberry filling on the very top? Thx.ReplyAbsolutely incredible for a Bundt cake especially! Love it!!!ReplyWhere is the water measurement for the raspberry filling? Do you mean the lemon juice?Replyhaven't tried it yet but looks deliciousReply

×Published: · Modified: by · This post may contain affiliate links. For more information, see our privacy policy.Jump to RecipeThis Ultimate White Chocolate Raspberry Bundt Cake is a made-from-scratch nod to the Nothing Bundt Cakes’ famous flavor combination. It is a decadent white chocolate batter swirled with homemade raspberry filling and topped with a white chocolate ganache frosting. Included are all the tips and tricks to make sure your cake comes out beautiful and stays ultra moist!Skip to:One of Nothing Bundt Cakes most famous flavor combinations is their white chocolate raspberry...

Ultimate White Chocolate Raspberry Bundt Cake

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